Thursday, January 17, 2008

Time again for comfort food on a cold, snowy January evening... The lentils are pressure cooked with veg stock and half of an onion studded with two cloves (a classic trick) -- you can toss the onion after it finished cooking -- it barely holds together most times, having given all of its essence to the lentils.

The seitan and the rest of the onion, garlic and carrots are pan-fried separately with a little salt, pepper, tamari and herbes de provence for seasoning. Then they're all tossed together for a few minutes and topped with blanched haricot verts (about 4-5 minutes in salted water).

Time again for comfort food on a cold, snowy January evening... The lentils are pressure cooked with veg stock and half of an onion studded with two cloves (a classic trick) -- you can toss the onion after it finished cooking -- it barely holds together most times, having given all of its essence to the lentils.

The seitan and the rest of the onion, garlic and carrots are pan-fried separately with a little salt, pepper, tamari and herbes de provence for seasoning. Then they're all tossed together for a few minutes and topped with blanched haricot verts (about 4-5 minutes in salted water).

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.